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Non pork sausages
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tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Tue Feb 22, 05 10:33 am    Post subject: Non pork sausages Reply with quote
    

I really should be doing other things with my time but now Franco's selling halal sausage casings I feel drawn to making sausages, any non pork recipes please?

Guest






PostPosted: Tue Feb 22, 05 12:19 pm    Post subject: Reply with quote
    

Lamb and mint, lamb and leek, beef sausages, boudin blanc using chicken, game sausages, possibly.

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism
PostPosted: Tue Feb 22, 05 12:23 pm    Post subject: Reply with quote
    

I think you can make some good venison sausages. The trouble with some is that they are called venison sausages but the are 90% pork!

I would think you can add beef fat to the venison, I'm sure I've had 100% venison ones.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
PostPosted: Tue Feb 22, 05 12:26 pm    Post subject: Reply with quote
    

Merguez are traditionally made with mutton, and are a good thing.

tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Tue Feb 22, 05 12:33 pm    Post subject: Reply with quote
    

Not sure if you can get halal venison.

Whta would you use for a beef sausage, just straight beef? And what cut?

tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Tue Feb 22, 05 12:37 pm    Post subject: Reply with quote
    

sean wrote:
Merguez are traditionally made with mutton, and are a good thing.


Recipe?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
PostPosted: Tue Feb 22, 05 12:44 pm    Post subject: Reply with quote
    

Merguez
500g freshly minced fatty mutton/lamb, breast or a mix of breast and shoulder.
1tsp harissa
1/2 tsp herbes de provence
50g fresh breadcrumbs
1tbsp tomato puree
s&p.
Mix and stuff into casings.

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism
PostPosted: Tue Feb 22, 05 1:07 pm    Post subject: Reply with quote
    

tahir wrote:
Not sure if you can get halal venison.


Even farmed?

tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Tue Feb 22, 05 1:12 pm    Post subject: Reply with quote
    

Treacodactyl wrote:
Even farmed?


Very few animals are approved for halal slaughter in this country, I'm not 100% on this but I don't think venison is one of them.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue Feb 22, 05 1:18 pm    Post subject: Reply with quote
    

Can you get halal duck? The Oded Schwartz Preserving book has an interesting recipe for wind-dried duck sausages based on duck + either pork or veal tenderloin. Looks rather interesting.

tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Tue Feb 22, 05 1:20 pm    Post subject: Reply with quote
    

Judith wrote:
Can you get halal duck?


Not officially

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Tue Feb 22, 05 3:45 pm    Post subject: Reply with quote
    

Then can you get it from a bloke in a shady doorway?

I find that breast of lamb does the job of pork belly in sausages where pork isn't used. Merguez are very good, and you could try chicken and tarragon, beef & mustard, thai style,lamb & mint (using mint jelly) or basically anything. If Welsh Hook can sell you sirloin then surely they can sell you other, cheaper cuts?

moogie



Joined: 02 Feb 2005
Posts: 525
Location: Near Bridgend
PostPosted: Tue Feb 22, 05 3:50 pm    Post subject: Reply with quote
    

Twoscoops wrote:
Then can you get it from a bloke in a shady doorway?




tahir



Joined: 28 Oct 2004
Posts: 45676
Location: Essex
PostPosted: Tue Feb 22, 05 3:51 pm    Post subject: Reply with quote
    

Twoscoops wrote:
Then can you get it from a bloke in a shady doorway?


Sort of, he sells live every breed of bird you could imagine, but I don't like his welfare standards and I'm not sure how legal his operation is either.

I'm buying all sorts of cuts from Welsh Hook now, shin is the latest, what's the best for sausages then? And what else do you put in apart from seasonings?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Tue Feb 22, 05 4:05 pm    Post subject: Reply with quote
    

TBH I've not made any beef ones. Sausages are really adaptable in terms of cuts/seasonings. I try and put roughly 30% pork belly or breast of lamb into the mix, for fattiness. It doesn't really matter if the breast/belly looks too lean or too fatty, it will be fine. I don't often measure seasonings, just guess quantities of pepper, salt etc.

Let's say you start with some stewing beef. You could add 1. fried onions and white pepper, 2. horseradish sauce, 3. bay & juniper, 4. coriander, lime and chilli. Always salt, too. Ask Welsh Hook for a fatty cut as well.

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